Quantum Gourmand Prints

"It's just like the regular stew only it's got some bits of matter in it we can't identify."

The wonderful world of cheese.

The Coffee Shop Vats of New Jersey

"Hmmm ... you're right — I forgot the brie."

Grand Escargot at a Parisian Eatery.

"I'll have the spaghetti, does that come on toast?"

"I love finding my food at the Farmers Market. Makes me feel like a true pioneer."

Just one more choccy...

Gone out...here is a computer simulation of your dinner

'Are you ready for dessert?'

'I don't mind if I spill vegetables, but I hate it when I spill dessert.'

'I couldn't put the book down... I had peanut butter and jelly on my hands!'

"I recommend the businessman's lunch, sir, mammon notwithstanding."

"Of course this is a pizza! Man, I've always been a rebel!"

Dijon Vu

"Jeffrey eats everything, Mom, because no one has told him what he doesn't like."

'Don't worry, Sir. Most of our customers get indigestion when they see the bill.'

"Love the cheese - not so sure about the presentation."

'It seems the environment people, the health department and the food and drug administration all have reservations about his place.'

"Table number five have just eaten their table decoration!"

"I think I'll go home and start some unhealthy eating habits I'll live to regret."

Why Chemists shouldn't take their work home "I can't believe it's not b-b-vegetable mono & dyglycerides!"

The experience was exhilarating. You could eat like a pig and weigh nothing.

No matter where. . . everyone gravitates toward the kitchen.

Endangered Entrees

Capturing a Cook

'Chefs, the secret ingredient for tonight's competition is - wing of bat!'

"I don't care how much I own – there's still something unsatisfying about digital Girl Scout Thin Mints."

"The book, How to Serve Man! It's. . . It's a cook book, filled with recipes that use MSG and transfats!"

"Now this is what I call a thanksgiving break."

"If I'm billing six hundred dollars an hour, lunch just cost me $ 638.75."

China in Space.

'What d'you say to a massive Szechuan-style wok fry-up before we start?'